Preparation

Remove leaves and trim stem end of cauliflower,
leaving core intact. Place cauliflower
core side down on a work surface. Using
a large knife, slice cauliflower into four 1/2"
"steaks" from center of cauliflower (some
florets will break loose; reserve). Finely chop
enough loose florets to measure 1/2 cup.
Transfer chopped florets to a small bowl and
mix with olives, sun-dried tomatoes, 1 tablespoon
oil, parsley, and lemon juice. Season relish
with salt and pepper.

Meanwhile, return skillet to medium-high
heat and add garlic cloves and tomatoes,
one cut side down. Cook until tomatoes are
browned; turn tomatoes over and transfer
skillet to oven with cauliflower. Roast garlic
and tomatoes until tender, about 12 minutes.

Transfer garlic, tomatoes, and 1/2 tablespoon oil
to a blender; purée until smooth. Season with
salt and pepper. Divide tomato sauce among
plates. Place 1 cauliflower steak on each plate;
spoon relish over. Serve warm or at room
temperature.

195 calories, 14 g fat, 15 g carbohydrate

Nutritional analysis provided by
Bon Appétit

my notes

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Recent Review

Love, love, loved it!!! We are new to vegetarian cooking, and my husband is quite nervous about it (as he loves meat), and he LOVED this. Excellent flavors, easy to prep in advance, great meal! Highly recommend.